Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, whisk the eggs, milk, melted butter, vanilla extract, and mashed bananas until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until combined.
Step 4: Fold in the chocolate chips without overmixing the batter.
Step 5: Heat a lightly greased skillet or nonstick pan over medium heat.
Step 6: Pour batter onto the skillet to form pancakes and cook until bubbles appear on the surface.
Step 7: Flip the pancakes and cook the other side until golden brown and cooked through.
Step 8: Stack the pancakes on a serving plate.
Step 9: Top with sliced bananas and drizzle generously with chocolate sauce.
Step 10: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in the microwave for 15 to 20 seconds or warm them in a skillet over low heat.
Freeze pancakes in layers separated by parchment paper for up to 2 months.
Thaw overnight in the refrigerator or reheat directly from frozen in the toaster or microwave.
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